La Voile Brasserie
Last inspected: Sep 20, 2024
52
Score
Across the available record, La Voile Brasserie has five inspections on file, the first dated 2022. The latest inspection on file is from Sep 20, 2024. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Looking across the full record, “wiping cloths use limitation” is the recurring theme, flagged three times.
Compared to other Boston restaurants (averaging 86), there's room to close the gap. The pattern in the record is worth a careful look.
5
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Sep 20, 2024
Routine
3 critical violations. 2 major violations.
View 5 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Kitchen dish machine not testing for sanitizer. Service as needed. Sanitize dishes with quats sanitizer.
590.004/4-501.114-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw veal stored over ready to eat cheeses. Store raw meat below ready to eat foods. Corrected on site
590.003/3-302.11-P
Sanitizers criteria-chemicals (p)
Inspector notes: Quats sanitizer testing over 500ppm. Diluted to 200ppm. Retrain staff to safely mix sanitizer.
590.007/7-204.11-P
(a )cooling methods (pf)
Inspector notes: Cooked soup cooling in deep plastic container at 140F. Spread out in shallow meatl pan- 120F in 12 minutes. Cool hot foods in shallow metal pans uncovered.
590.003/3-501.15-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior chute of ice machine with pink mold-like substance. Clean and maintain. Catch drain for dish machine with soils and grime. Clean to prevent contamination.
590.004/4-601.11-PF
52
Mar 5, 2024
Routine
2 critical violations. 2 minor violations.
View 4 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Kitchen sanitizer buckets teting over 500ppm for quats. Diluted to 200ppm. Retrain staff to mix sanitizer according to label directions.
590.007/7-204.11-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Bar dish machine not testing for chlorine sanitizer. Service as needed. Use kitchen dish machine to wash all glassware.
590.004/4-501.114-P
Effectiveness-hair restraints (c)
Inspector notes: Kitchen staff without hair covers. All food handlers must wear hair restraints to prevent contamination.
590.002/2-402.11-C
Nonfood-contact surfaces (c)
Inspector notes: Aluminum foil lining back of stove. Discard and discontinue lining stove with foil. Foil can break burn and become soiled possibly contaminating food.
590.004/4-101.19-C
67
Aug 2, 2023
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Ice used as exterior coolant prohibited as ingredient (p)
Inspector notes: Employee foods stored in the ice machine in the kitchen- Products and ice removed at the time of the inspection
590.003/3-303.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous containers of partially used Ready to Eat foods in the walkin refrigeration with no datemarking. Reviewed with the PIC
590.003/3-501.17-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: At the time of the inspection emloyees were unable to properly set up sanitizer. Corrected at the time of the inspection The CFPM shall review sanitizer procedures with employees
590.002(D)/2-103.11-PF
Food storage containers identified with common name of food (c)
Inspector notes: Numerous squeeze bottles throughout the kitchen with no labeling-
590.003/3-302.12-C
Storing maintenance tools (c)
Inspector notes: ops and brooms stored net to ice machine- Discontinue
590.006/6-501.113-C
Wiping cloths use limitation (c)
Inspector notes: Numerous soiled wiping cloths in kitchen with no sanitizer solution set up- Corrected
590.003/3-304.14-C
61
Dec 20, 2022
Routine
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Ice used as exterior coolant prohibited as ingredient (p)
Inspector notes: Bottles of water stored in ice machine in the ice that is used for drinks- Discontinue
590.003/3-303.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Muliple foods stored in ambient temperatures on counters Veal out less than 2 hours prior to inspection per PIC 72F Multiple sauces and toppings at 48F-51F All removed and placed in refrigeration at 39F
590.003/3-501.16-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Low temperature machines at the establishment with a chlorine readng of 0ppm at the time of the inspection Accuchem contacted during inspection Discontinue use of machines until proper repairs are made Equipment may be cleaned in the 3 bay sink with quats sanitizer at 200-400ppm Tableware utensils and glassware may not be cleaned in the 3 bay sink
590.004/4-501.114-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Multiple priority violations noted on the inspection report- Review with all staff
590.002(D)/2-103.11-PF
Handwashing cleanser availability (pf)
Inspector notes: No handsoap at the handwashing sink at the entrance to the kitchen- Corrected
590.006/6-301.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Establishment is washing equipment and tableware in a dishwasher that is not dispensing sanitizer- Tested at 0ppm chlorine
590.004/4-601.11-PF
Surface characteristics-indoor areas (c)
Inspector notes: Cardboard used on the floors in the warewashing area- Remove
590.006/6-101.11-C
In-use utensils between-use storage (c)
Inspector notes: Soiled in use knives stored between equipment- Discontinue
590.003/3-304.12-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths on counters throughout- No sanitizer solution set up at this time- Corrected
590.003/3-304.14-C
Effectiveness-hair restraints (c)
Inspector notes: All employees in kitchen with no hair restraints- Provide
590.002/2-402.11-C
Nonfood contact surfaces (c)
Inspector notes: Walls and vents including ic machine exterior with heavy dust buildup- Clean with proper frequency
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Numerous heavily scored cutting boards- Replace as needed
590.004/4-501.12-C
Storing maintenance tools (c)
Inspector notes: Soiled mops and brooms stored next to ice machine- Remove
590.006/6-501.113-C
33
May 9, 2022
Routine
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Characteristics-materials for construction and repair (p)
Inspector notes: Plastic container used to store loaves of bread repaired with duct tape and not food grade quality- Replace
590.004/4-101.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Partially cooked french fries held in ambient temperatures at 48F at the cookline- Placed in refrigeration
590.003/3-501.16-P1
When to wash (p)
Inspector notes: Employees unable to properly wash hands as they enter the kitchen- No soap at handsink- Corrected on site
590.002/2-301.14-P
Sanitizing solutions testing devices (pf)
Inspector notes: No test kit available for chlorine sanitizer used in low temperature dishwashers or for quats sanitizer used at the 3 bay sink and in wiping cloth buckets Provide testing kits for both quats and chlorine sanitizer
590.004/4-302.14-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report- Review procedures with all staff
590.002(B)/2-102.11-PF
Handwashing cleanser availability (pf)
Inspector notes: No soap available at handwashing sink at entrance to kitchen- Corrected on site
590.006/6-301.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous containers of prepared foods in refrigeration with no labeling- Production/discard dates
590.003/3-501.17-PF
In-use utensils between-use storage (c)
Inspector notes: In use utensils stored in stagnant water- Discontinue
590.003/3-304.12-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths on counters throughout- Maintain in sanitizer solution
590.003/3-304.14-C
39
Frequently Asked Questions
When was La Voile Brasserie last inspected?
The most recent health inspection at La Voile Brasserie on file is from Sep 20, 2024. The public record contains five inspections in total.
What is the most common violation at La Voile Brasserie?
Across the inspection record, “wiping cloths use limitation” has been cited three times, more than any other issue at La Voile Brasserie.
How does La Voile Brasserie compare to other restaurants in Boston?
La Voile Brasserie most recently scored 52 out of 100, which is lower than the Boston average of 86.
Has La Voile Brasserie's inspection record improved over time?
Results have been roughly steady. Inspections at La Voile Brasserie have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Voile Brasserie means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Voile Brasserie inspected?
Based on the inspection history on file, La Voile Brasserie is inspected around two times per year on average.
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